Homemade Mayo
This fail-proof homemade mayo recipe is rich, creamy, and easy to make with a handful of ingredients in less than 10 minutes.
Servings: 1 cup (approx. eight 2 Tablespoon servings)
Ingredients
- 1 whole large egg
- 1 Tablespoon Dijon mustard
- 1 Tablespoon lemon juice
- 1 clove garlic minced
- 1 cup avocado oil or other neutral oil
- ½ teaspoon salt
Instructions
- Using a large mouth jar or glass (you want something that the immersion blender can just fit into) add the egg, lemon juice and mustard. Test that putting the immersion blender in the ingredients come up to the blades (this will ensure it fully emulsifies).1 whole large egg, 1 Tablespoon lemon juice, 1 Tablespoon Dijon mustard
- Remove the blender, add the garlic, salt and pour in the oil. Let the mixture set for 1 minute to slightly combine before blending. Add your immersion blender, and process on high. Once the mixture starts to emulsify, gently tilt the blender to the side and slowly rise to the top to fully blend everything together. This process should take about 1 minute.1 clove garlic, 1 cup avocado oil, ½ teaspoon salt
- Cover and store in the fridge for up to 2 weeks.
Notes
- Don’t have an immersion blender? Use a small food processor or a food processor that has a small bowl insert. If the egg, lemon juice, and mustard do not reach the blades before adding the oil, double the recipe.
Nutrition
Serving: 1g | Calories: 252kcal | Protein: 1g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 23g | Cholesterol: 23mg | Sodium: 163mg
